Apple Crumb Cake

Cut butter into small chunks and let it come to room temperature.

Whisk together flour, salt, granulated sugar, and brown sugar, then add the room temperature butter chunks to the mixture and mix with a spatula or wooden spoon just until the dry ingredients are coated with the butter.

You can make sand-like crumbs or larger crumbs by simply pressing the mixture together using your fingers. Place the crumble into the fridge, while preparing the cake batter and apple topping.

Cut the apples into small chunks and sprinkle with the lemon juice to avoid browning while preparing the sponge layer.

Then, mix with the granulated sugar with the cinnamon powder and set it aside.

Heat oven to 175°C / 347°F and line a 23cm / 9-inch round pan with parchment paper.

Whisk together the room temperature yogurt, eggs, sugar, and oil. Then, add the vanilla extract.

Sift the flour, cinnamon powder, salt, baking powder, and baking soda together in a separate bowl.

Fold the dry ingredients into the wet ingredients using a rubber spatula. Mix just until combined.

Pour the cake batter into the prepared pan and smooth the top with an offset spatula.

Place the apple chunks on top of the cake batter and gently press some of the apples into the cake batter.

Then, finish with a thick layer of crumble on top.

Bake the cake for 60-70 minutes or until a toothpick inserted comes out clean. If the cake was browning too much, cover the top with aluminum foil.

Let the cake come to room temperature before glazing.

For the glaze, mix the apple juice with the powdered sugar and glaze the top of the cake with the help of a spoon.

Store any leftover cake refrigerated or at room temperature in an airtight container for 2-3 days.